Rosemary-Brined Pork Loin with Fig-Balsamic Glaze & Crispy Polenta Croutons

Rosemary-Brined Pork Loin with Fig-Balsamic Glaze & Crispy Polenta Croutons

A sophisticated take on comfort food. Juicy rosemary-brined pork loin, sweet and tangy fig-balsamic glaze, and crunchy polenta croutons create a delightful play of textures and flavors.

2 hours 30 minutes (including brining time) | 680 | 6 servings
Sweet, Savory, Tangy, Herbaceous • Medium • Weird Score: 7/10
Pork Polenta Fig Balsamic Rosemary Croutons Comfort Food Autumn Dinner Party
Equipment: Large pot, Large resealable bag or container, Medium saucepan, 9x13 inch baking dish, Large oven-safe skillet, Meat thermometer, Small saucepan • Shop these items →
Instructions
  1. Prepare the Brine: In a large pot, combine all ingredients for the brine. Bring to a simmer, stirring until sugar and salt are dissolved. Remove from heat and let cool completely.
  2. Brine the Pork Loin: Place the pork loin in a large resealable bag or container. Pour the cooled brine over the pork, ensuring it's fully submerged. Refrigerate for at least 2 hours, or up to 4 hours.
  3. Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal and reduce heat to low. Cook, stirring constantly, until the polenta thickens and pulls away from the sides of the pan (about 20-25 minutes). Stir in the parmesan cheese.
  4. Shape the Polenta: Pour the cooked polenta into a lightly oiled 9x13 inch baking dish. Spread evenly and let cool completely until firm (about 1 hour).
  5. Preheat Oven: Preheat oven to 375F (190C).
  6. Prepare the Pork Loin: Remove the pork loin from the brine and pat dry with paper towels. Discard the brine.
  7. Sear the Pork Loin: Heat avocado oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown.
  8. Roast the Pork Loin: Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 145F (63C).
  9. Prepare the Fig-Balsamic Glaze: While the pork is roasting, combine all ingredients for the Fig-Balsamic Glaze in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze thickens slightly (about 5-7 minutes).
  10. Rest the Pork Loin: Remove the pork loin from the oven and brush generously with the Fig-Balsamic Glaze. Let rest for 10 minutes before slicing.
  11. Prepare the Polenta Croutons: While the pork is resting, cut the cooled polenta into 1-inch cubes. Toss with avocado oil and dried thyme and bake in the oven for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
  12. Slice and Serve: Slice the pork loin and arrange on a platter. Drizzle with any remaining Fig-Balsamic Glaze. Serve with the crispy polenta croutons.